Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa | Foodtalk

Ingredients

• 1 whole large chicken (free range if possible)
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 2 cloves garlic, peeled
• 2 tbsps ginger paste
• 2 tbsps dark brown sugar
• 2 tbsps dark rum (optional)
• Juice of 1 lime (2 tbsp)
• 2 tbsps light soy sauce
• 2 tbsps white wine vinegar
• 1 scotch bonnet (or a weaker chilli if you prefer a milder taste)
• 1 small onion, peeled and halved
• 2 spring onions, finely sliced
• 1 mild chilli, sliced
• 1 tsp all spice
• 2 tsps dried thyme
• 1 tin coconut milk
• 1 tin kidney beans, drained and rinsed
• 1 stock cube (chicken or veggie work well)
• 200 g/ 1 cup long grain white rice
• 1 red pepper
• 1 small red onion, peeled
• Flesh of 1 ripe avocado
• 2 slices of pineapple, 1 cm thick
• Juice 1 lime